Viennese Chocolate Torte

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         FOOD FUNNY
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This one from Anna Welander reminds us that we shouldn't believe everything we read:

Q. Why is it called "corned" beef?

A. Corned beef is from cows that have been raised in corn fields. They
graze on the corn and get fattened and ready for slaughter. In the fall,
just before the harvest, the cattle are rounded up. Unlike the cattle
grazing in grasslands of the prairies, the corned beef are difficult to
see because of the height of the stalks. A specially trained dog,
usually referred to as a corn dog, assists in the roundup. They scurry
around moving the cattle towards the barns.

It is also of note that some of the females are milkers. They are
different than the cows you seen at a regular dairy farm in that their
udders are not exposed to the sun where they get bleached and give only
white milk. The corn stalks protects them from the harmful UV rays so
they can give chocolate milk.

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            TODAY'S RECIPE
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This recipe comes from friends who lived in Austria for many years, and
it reaffirms my conviction that Viennese pastries are among the best to be found anywhere.

Viennese Chocolate Torte

For the cake:
10 Tbs (150 ml) unsalted butter
1 1/4 (310 ml) cup sugar
6 eggs, separated
3 Tbs (45 ml) cocoa powder
2 1/2 oz (70 g) walnuts, ground or very finely chopped

Beat together the butter, sugar, and 6 egg yolks until foamy. Add the
cocoa and walnuts. Beat the 6 egg whites until firm and fold into the
egg yolk mixture. Pour into 2 lightly greased cake pans and bake at 350F
(180C) for 45 minutes to 1 hour. The cakes are done when a toothpick
inserted into the center comes out clean. Let cakes cool and remove from pans.

For the frosting:
1/2 cup (125 ml) sugar
1 Tbs (15 ml) all-purpose flour
3 Tbs (45 ml) cocoa powder
5 Tbs (75 ml) coffee or milk
1 egg 1/2 lb (450 g) unsalted butter

In a saucepan combine the sugar, flour, cocoa, and the coffee or milk.
Heat over medium heat until thick, stirring constantly. Remove from heat
and beat in the whole egg. Let cool to room temperature. Add the butter
and beat until foamy. Frost the top of the first layer, place second
layer on top, and frost the whole cake. This frosting is more like a
ganache, and may be thinner than some frostings you have used.
Makes 1 cake to serve 6 to 8.
Received on Sun Dec 2 19:14:43 2007